Cornish Pasty Pie

  • 10MINS
  • 45MINS
  • 378KCAL

NutritionPer Serving

  • Calories378
  • Carbs38g
  • Protein32g
  • Fat9g
  • Saturates3.8g
  • Sugars15g

Cornish Pasty Pie - Pinch of Nom Slimming Recipes

For the full list of ingredients and comprehensive instructions, please see the recipe card at the end of this post. Before you scroll, there’s important stuff to know in the blurb!

Cornish pasties are an absolute British classic that started out as portable lunches for tin miners, fishermen and farmers to take to work. Although there are loads of different fillings that you could have in a pastie, the combination of beef, onion and swede remains a firm favourite.

Our Cornish Pasty Pie uses lean beef mince instead of beef chunks to make this dish a little bit easier, quicker and cheaper. We’ve also added some carrots to the filling to pack in as many vegetables as possible – this recipe is the perfect way to use up any leftover veg you have lying around!

If you’d prefer, you could top our Cornish Pasty Pie with some of our Creamy Mashed Potatoes instead of the pastry, or you could even use the filling inside a tortilla wrap to make a pasty, just like we did in our Minced Beef and Onion Pasties recipe.

What diets is this Cornish Pasty Pie suitable for?

This Cornish Pasty Pie is suitable for dairy free diets.

It can be made suitable for vegetarian diets by swapping the following ingredients out for vegetarian alternatives;

  • Beef stock
  • Beef mince
  • Worcestershire sauce

Please make sure to double or triple check all of your ingredients if you’re cooking for people with allergies.

How Weight Watchers friendly is this Cornish Pasty Pie recipe?

  • You need to count 6 Points per portion of this Cornish Pasty Pie recipe if you’re on WW Green.
  • You need to count 6 Points per portion of this Cornish Pasty Pie recipe if you’re on WW Blue.
  • You need to count 5 Points per portion of this Cornish Pasty Pie recipe if you’re on WW Purple.

Do you need any special ingredients to make this Cornish Pasty Pie?

No, this recipe is super simple to make! You’ll be able to find everything that you need in your local supermarket.

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If you don’t already have one, you’ll need a saucepan with a lid like this one to cook your filling.

A roasting or pie dish is also essential for this recipe – we love this one!

How many calories are in this Cornish Pasty Pie?

There are 378 calories per portion in this Cornish Pasty Pie which means it falls into our Everyday Light category. 

This Cornish Pasty Pie is perfect if you’re following a calorie controlled diet and fits well with any one of the major diet plans such as Weight Watchers. 

As a guide, an average man needs around 2,500kcal (10,500kJ) a day to maintain a healthy body weight. For an average woman, that figure is around 2,000kcal (8,400kJ) a day. Obviously, if your goal is to lose weight then you might want to adjust these slightly! You can read more about these recommendations on the NHS website.

Step 1

Preheat the oven to 200°c.

Step 2

Spray a large saucepan with low calorie cooking spray and add the onions. Gently fry them over a medium heat for 5 minutes until they have softened slightly.

Step 2 pinchofnom.com

Step 3

Add the beef mince to the saucepan and cook for 5 minutes until browned.

Step 3 pinchofnom.com

Step 4

Add the swede, carrot and potato to the pan and sweat for 5 minutes.

Step 4 pinchofnom.com

Step 5

Add the stock, Worcestershire sauce, Marmite, thyme and garlic granules and stir to combine. Put the lid on the saucepan and simmer for 15 minutes, stirring occasionally. When done, the vegetables will have softened enough to easily pierce with a fork but shouldn’t have turned to mush.

Step 5 pinchofnom.com

Step 6

Take the lid off the pan. The mix should be nice and thick, if it still seems a little watery then leave the lid off and reduce any remaining stock. Season with salt and pepper to taste.

Step 6 pinchofnom.com

Step 7

When the mince mixture is ready, transfer it to an oven proof dish ready to add the pastry.

Step 8

Slice the sheet of pastry into strips about the thickness of a pencil. Lay the strips across the top of the pie in one direction leaving gaps between the pieces. Then add strips in the opposite direction to create a grid pattern.

Step 8 pinchofnom.com

Step 9

Spray the top of the pie with low calorie cooking spray and place into the oven for 10-15 minutes (depending on the instructions on your pastry) until the pastry has puffed up and turned golden. Slice and serve with a side of your choice.

Cornish Pasty Pie - Pinch of Nom Slimming Recipes

What could I serve with this Cornish Pasty Pie?

Although this Cornish Pasty Pie is full of vegetables, you can never have too many in our opinion! Serve with salad, mixed vegetables or any of the following:

Creamy Mashed Potatoes pinchofnom.com
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  • 176KCal
Marmite Sprouts pinchofnom.com
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  • 30MINS
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Buttery Carrot and Swede Mash pinchofnom.com
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How do you know when this Cornish Pasty Pie is cooked?

You should cook the filling for your pie for around 15 minutes or until the vegetables have softened enough to be easily pierced with a fork.

Bake your Cornish Pasty Pie for around 10-15 minutes or until the pastry has puffed up and turned golden.

Standard advice here in the UK is to cook food until it has reached 70°C and stayed at that temperature for 2 minutes. This is to keep your family safe.

How long can you keep this Cornish Pasty Pie in the fridge?

Once you’ve put it out, ideally you should eat it within 4 hours.

If you allow any leftovers to cool, make sure to refrigerate in a container with a lid and chill.  You can keep leftovers of Cornish Pasty Pie in the fridge for approximately 3 days or so.

Can I freeze this Cornish Pasty Pie?

Yes you can! This recipe can be frozen, but please remember to do the following;

  • Freeze it as soon as it is cold enough.
  • Use a container or bag that is suitable for freezing.

Don’t forget to add a label with what it is, and on what date you put it in the freezer!

Can I reheat this Cornish Pasty Pie?

From chilled: Place in a microwave proof container with loosely fitting lid and heat for 4-7 minutes until piping hot.

From frozen: Allow to defrost, and heat covered in the microwave for 3-5 minutes then stir. Cook for a further 5-7 minutes until piping hot.

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Cornish Pasty Pie

Our take on a classic Cornish pasty is a filling dinner that's a little lighter on the waistline than the traditional pastry - perfect if you're following a diet plan or counting calories!
  • Prep Time
    10 MINS
  • Cook Time
    45 MINS
  • KCals 378
  • Carbs 38G
WW Points
  • 6 Green
  • 6 Blue
  • 5 Purple

Ingredients

  • 2 medium onions peeled and diced
  • 500 g 5% fat beef mince
  • 500 g swede peeled and chopped into 1cm cubes
  • 3 carrots peeled and chopped into 1cm cubes
  • 1 large potato peeled and cut into 1cm cubes
  • 400 ml beef stock made from 1 beef stock cube and 400ml boiling water
  • 2 tbsp Worcestershire sauce
  • 1 tsp Marmite or other yeast extract
  • 1 tsp dried thyme
  • 1 tsp garlic granules
  • 140 g pre rolled light puff pastry sheet
  • low calorie cooking spray
  • salt and pepper to taste

We use a fan assisted oven for all of our recipes. Click here for our oven temperature conversion guide.

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Instructions

  1. Preheat the oven to 200°c.
  2. Spray a large saucepan with low calorie cooking spray and add the onions. Gently fry them over a medium heat for 5 minutes until they have softened slightly.
  3. Add the beef mince to the saucepan and cook for 5 minutes until browned.
  4. Add the swede, carrot and potato to the pan and sweat for 5 minutes.
  5. Add the stock, Worcestershire sauce, Marmite, thyme and garlic granules and stir to combine. Put the lid on the saucepan and simmer for 15 minutes, stirring occasionally. When done, the vegetables will have softened enough to easily pierce with a fork but shouldn't have turned to mush.
  6. Take the lid off the pan. The mix should be nice and thick, if it still seems a little watery then leave the lid off and reduce any remaining stock. Season with salt and pepper to taste.
  7. When the mince mixture is ready, transfer it to an oven proof dish ready to add the pastry.
  8. Slice the sheet of pastry into strips about the thickness of a pencil. Lay the strips across the top of the pie in one direction leaving gaps between the pieces. Then add strips in the opposite direction to create a grid pattern.
  9. Spray the top of the pie with low calorie cooking spray and place into the oven for 10-15 minutes (depending on the instructions on your pastry) until the pastry has puffed up and turned golden. Slice and serve with a side of your choice.

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